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Chicken katsu is a Japanese dish that consists of chicken that has been breaded and deep-fried. It is often served with rice and vegetables, and can be found on the menus of many Japanese restaurants.
The dish is said to have originated in the late 19th century, when Western-style breaded and fried foods were introduced to Japan. Chicken katsu was likely inspired by the British dish of pork cutlets, which was also popular in Japan at that time. The word "katsu" is a shortened version of the Japanese word "katsuretsu," which refers to cutlets.
Chicken katsu became a popular home-cooked meal in the 20th century, as it was a quick and easy way to prepare chicken. The dish gained even more popularity after World War II, when chicken became a staple protein in Japan due to rationing.
Chicken katsu is a delicious Japanese dish with a crunchy coating. To ensure the best flavor and texture, it's important to use the right ingredients and technique. Start off by selecting a good quality chicken breast - preferably a free-range variety. Cut it into thin strips or cubes and season with salt and pepper. For the coating, use a combination of panko breadcrumbs and all-purpose flour, and add some garlic powder and onion powder for extra flavor. Dip the chicken pieces into beaten eggs and then into the crumb mixture to coat. Finally, fry the chicken in oil until golden brown and crispy. Enjoy your delicious chicken katsu!
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|all purpose flour|
|short grain rice|
|panko bread crumb|
|rice wine vinegar|
|japanese panko bread crumb|
|boneless pork sirloin cutlet|